Physicochemical and sensory parameters of smoked chorizo sausage with three levels of llama (Lama glama) and pork (Sus scrofa) meat

Abstract

The development of smoked chorizo using llama meat represents an initiative with significant potential to diversify and enrich the processed meat market. This proposal introduces an attractive alternative for consumers, with excellent nutritional properties, recognized for its high protein content and low cholesterol and fat content. In this regard, the objective of the research is to evaluate the physicochemical and sensory parameters of smoked chorizo with three levels of llama and pork meat. An experimental design with four treatments was used: T0 (100% pork), T1 (20% llama, 60% pork), T2 (40% llama, 40% pork), and T3 (60% llama, 20%pork), keeping the levels of fat and spices constant. The physicochemical results revealed significant differences (p < 0.05) in protein content, with treatments T2 and T3 standing out with 18.80% protein, higher than the control (18.12%).No significant differences were observed in moisture and fat content levels, complying in all cases with Bolivian regulations (NB 465:97 and NB 466:97). In the sensory evaluation, treatment T3 (60% llama) obtained the highest acceptance in terms of taste and smell, with a rating of “moderately liked,” and a better perception of color compared to the other groups. Microbiological and trend analysis determined that the shelf life of the product under refrigeration at 5 °C is 16 days, limited mainly by the growth of Staphylococcus aureus. It is concluded that the partial replacement of pork with llama meat increases the nutritional value and enhances the organoleptic properties of the sausage, making it a viable and healthy alternative for the processed meat market.